Are you looking for ways to eat the rainbow? Even though I love MEAT, I am a huge fan of vegetables, so I love finding ways to prepare delicious side vegetable recipe ideas for any time of the year. This braised red cabbage is buttery and acidic and would go perfectly with your Sunday pork roast. I went a step further and scattered over roasted flaked almonds for additional flavour and texture. Play around and use any nuts if you wish to do so, but roasting them is essential to enhance their flavour. Enjoy!
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Carbs 4.6g | Fat 13g | Protein 2.2g
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Butter Braised Red Cabbage with Almonds (Keto)
- 15 g (0.5 oz) flaked almonds, (optional)
- 50 g (1.8 oz) unsalted butter
- 1/2 red onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1/4 tsp ground allspice
- 3 TB red wine vinegar
- 300 g (10.6 oz) red cabbage, finely sliced
- 500 g (17.6 oz) warm water
- sea salt flakes
- freshly ground black pepper
- Swerve® sweetener, confectioners' (optional)
- Start with the almonds if you choose to use them (they are included in the macros). Gently toast them in a pan until golden. Keep your eye on them - they can burn quickly. Set aside.
- Have all your remaining ingredients prepped and ready.
- Melt three-quarters of the butter in a large pot. Once sizzling, add the red onions and cook over a moderately low heat until they soften. Add the garlic and continue to cook until the garlic softens. (I always add the garlic later as it tends to burn quicker.)
- Stir in the ground allspice, then deglaze the pan with one tablespoon red wine vinegar and tip in all the cabbage.
- Stir well until the cabbage slightly wilts, then pour in the warm water. Bring to a boil.
- Once boiling, reduce to gentle simmer on moderate heat. (If your stove top settings go up to 9, this should be on about 5.) Simmer until the cabbage completely softens and the water has all evaporated. This can take up to 25-30 minutes. If your cabbage has sufficiently cooked to your liking, you can speed up the process in the last 5 minutes by increasing the heat and stirring continuously until there is no liquid remaining.
- Just before serving, stir through the remaining red wine vinegar and butter and adjust the seasoning of the cooked cabbage with plenty of sea salt flakes and freshly ground black pepper. If you feel you want a sweeter cabbage dish, stir through a little sweetener.
- Top with the toasted almonds (if using).
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Calories 140Kcal / 586kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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